Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup cooked potatoes, diced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Optional toppings: bacon bits, chopped green onions, shredded cheese
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onions, celery, carrots, and garlic. Sauté until vegetables are tender.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in corn, cooked potatoes, and heavy cream. Cook until heated through.
- Add shredded cheese, stirring until melted. Season with salt and pepper.
- Serve hot, topped with bacon bits, chopped green onions, and extra cheese if desired.
Notes
- Use lean ground beef for a healthier option.
- Feel free to add diced jalapeños for a spicy kick.
- Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg